Description
Quick and flavorful Buffalo Chicken Egg Muffins are a protein-packed breakfast option, combining spicy buffalo sauce, tender chicken, and fresh veggies baked into fluffy egg cups for easy meal prep.
Ingredients
- 8 large eggs
- 6 oz cooked chicken, chopped or shredded
- ¼ cup blue cheese crumbles (optional)
- 3 tbsp buffalo wing sauce, plus more for serving
- 2 green onions, chopped
- 1 rib celery, chopped
- 1 clove garlic, minced
- Sea salt and black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin with cooking spray or oil, or use silicone liners.
- In a large mixing bowl, whisk the eggs thoroughly.
- To the whisked eggs, add the chopped cooked chicken, blue cheese crumbles (if using), buffalo wing sauce, chopped green onions, chopped celery, minced garlic, sea salt, and black pepper. Mix until all ingredients are well incorporated.
- Divide the mixture evenly among 8-10 muffin cups, filling each about two-thirds full.
- Bake for 20 minutes, or until the egg muffins are fluffy, set, and lightly golden brown on top.
- Remove from the oven and let cool slightly before serving. Drizzle with additional buffalo sauce if desired.
Notes
- These muffins can be stored in the refrigerator for up to 5 days for quick breakfasts throughout the week.
- For a dairy-free option, omit the blue cheese crumbles.
- Adjust the buffalo sauce to taste for desired spiciness.